Hi all, i am back with thattai murukku. sorry for a short blogger break. This was actually a thalai deepavali - once in a life event (first diwali for newly married couples.. ha ha)to me and my husband. I actually did not have any time to even peep into my fellow blogger's kitchens . sorry! well, Thattai murukku recipe comes straight from my sister in law uma's kitchen. I had no idea what to make for diwali. this was my very first attempt and thattai came out really well. It's better to make in smaller batches as this is really a tedious job. but the result was crispy and awesome. Thank you , uma:)
- Rice flour 2cups ( dry roasted)
- urad dal 1/4 cup (dry roasted and ground)
- chana dal a handful (soaked in water for 1hr)
- groundnuts a handful (dry roasted, peeled and broken)
- cumin seeds 2tsp
- Red chillies 8 (soaked in water)
- garlic 5pods
- curry leaves few
- asafoetida a pinch
- sesame seeds 1tsp (optional)
- butter 2tbsp
- warm water 1 cup
- salt to taste
- cooking oil 300ml ( for deep fry)
- grind the soaked red chillies and peeled garlic together in a blender.
- mix all the ingredients : rice flour, urad dal powder, whole chana dal, ground red chilli and garlic, cumin seeds, sesame seeds, broken ground nuts,asafoetida, curry leaves, salt, and butter. add warm water slowly and mix this thoroughly without any crumbles and knead this mixture similar to chapathi dough. Rice flour dough will not be elastic like chapathi dough. Make tiny balls out of it and press it on a polythene sheet and make thin round flattened shaped ones. you can even use a ziploc bag for pressing the thattai.
- heat a good amount of oil in a wide bottom kadai. and deep fry all the uncooked thattais in it. maintain a good heat in the oil. at first, thattai usually goes deep down into the oil and when once they are cooked, thattai becomes light golden brown in color and starts to float in the oil.
- store the crispy thattai murukku in a dry air tight container:)